Food Science Flashcards
What is Conduction
heat energy is transferred by direct contact;
What is Convection
- when particles with heat energy in a liquid/gas move & take the place of particles with less heat
What is Radiation
- heat transfer transmitted through space by waves. (no direct contact )
What is Simmer
- cooking method just below bolling point while bubbling gently
What is meant by Poach
- cooking method by submerging in a liquid, such as water, milk, stock or wine. At a low temperature
What is Blanch
- part cooked in boiling water, removed, & plunged into Iced/cold water to halt cooking (fruit/veg).
What is meant by denature
Denature - a process where proteins lose the structure, by application of heat, acid or external stress
What is meant by elasticity
Elasticity - ‘stretchiness’ - the ability to resume its normal shape after being stretched /compressed;.
What is meant by marinate
Marinate - to put meat/fish in a sauce for a period of time - add flavour & makes the protein more tender
What is meant by coagulation
Coagulation- when denatured proteins join together, changing from aliquid to a solid
What is Maillard
Maillard reaction- chemical reaction between protein & sugar that gives browned food its distinctive flavour.
What is meant by gelatinisation
Gelatinisation - when starch molecules swell and burst to thicken a sauce
What is meant by suspension
Suspension- Is when a solid is held in a liquid. The solid may sink if the mixture is not stirred
What is meant by gel
Gel - when a gelatinisated sauce sets on cooling useful in desserts such as custard.
What is meant by dextrinisation
Dextrinisation - the browning of starch foods by dry heat - the breakdown of starch into dextrin’s
